There’s nothing quite like the smell of warm pumpkin spice filling your home on a brisk fall morning. Make a stack of these fluffy vegan pumpkin pancakes for your next weekend breakfast! They whip up in under 30 minutes with no eggs and no dairy required! Pure fluffy, plant-based goodness.
Craving more cozy pumpkin breakfasts? Try my Vegan Pumpkin Streusel Muffins or a slice of Vegan Pumpkin Coffee Cake!
Vegan Pumpkin Pancakes Overview
- 📝 Recipe Name: Fluffy Vegan Pumpkin Pancakes
- 🕒 Ready In: 30 minutes (10 minutes prep, 5 minutes rest, 15 minutes cook)
- 🍽️ Serves: 8-10 pancakes (approx. 4 servings)
- 🌱 Main Ingredients: All-purpose flour, 100% pumpkin purée, soy milk, apple cider vinegar, pumpkin spices, optional whipped vegan maple butter
- 📖 Dietary Info: 100% vegan, dairy-free, egg-free, nut-free
- 😍 Why You’ll Love It: Tall and fluffy diner-style height, tender spiced crumb with no gummy center, topped with an optional salty-sweet whipped maple butter, and easy to make in 30 minutes.
Featured Review ⭐️⭐️⭐️⭐️⭐️
“These are the BEST pancakes I’ve EVERRRR had OMGGG. SOOO good Sarah, job well done! I added dark chocolate chunks to mine and chopped pecans on top. DO NOT SKIP the fancy whipped butter. Restaurant quality, fluffy, airy, scrumptious!!” — Nicole
Table of Contents
The Secret to Fluffy, Diner-Style Pumpkin Pancakes
Pumpkin purée doesn’t behave like a true liquid; it contains insoluble plant fiber and pectin, both of which absorb liquid to make this batter more “thirsty” than a classic pancake mix. I experimented extensively with different pumpkin and liquid ratios to dial in the sweet spot: enough purée to deliver moisture and flavor, while still keeping the crumb light and springy.
Tall, fluffy pancakes rely on a delicate gluten network that traps expanding air and steam when the batter hits a hot pan. (This process is known as “spring.”) The natural starches and fruit solids in pumpkin dilute this gluten matrix. One might assume that more pumpkin = better, but adding too much will actually result in heavy, squishy pancakes.
Key Ingredients
- 100% Pure Pumpkin Purée: Always use pure canned pumpkin purée (such as Libby’s), never canned pumpkin pie filling, which contains added sweeteners and spices that alter the batter’s hydration. If you have leftover pumpkin, use it up in another recipe such as vegan pumpkin bread or vegan pumpkin chocolate chip cookies!
- Unsweetened Plain Soy Milk: Soy milk has a high protein content that mimics dairy milk, helping create structure. Other plant milks work, but soy provides the best rise and crumb.
- Apple Cider Vinegar: Curdles the plant milk into rich vegan buttermilk, reacting with the baking soda to lift the heavy pumpkin batter.
- All-Purpose Flour: Spoon and level your flour lightly into the measuring cup rather than scooping directly from the bag to avoid dense pancakes.
- Baking Powder & Baking Soda: A double leavening punch that ensures maximum spring on the stovetop.
- Pumpkin Spice Blend: A combination of ground cinnamon, ginger, and nutmeg brings classic autumnal warmth.
- High-Smoke-Point Oil: Use sunflower, avocado, or refined coconut oil for greasing the skillet to achieve golden edges without burning.
Substitutions and Additions
- Plant Milk Alternatives: Unsweetened oat milk or almond milk can replace soy milk 1:1, though the resulting crumb will be slightly more delicate due to lower protein levels. This is why I use soy milk in other baking recipes like my vegan chocolate babka.
- Acid Swaps: Fresh lemon juice or standard distilled white vinegar can substitute for apple cider vinegar at a 1:1 ratio.
- Optional Add-Ins: Fold in 1/3 cup of toasted chopped pecans, walnuts, or vegan dark chocolate chips immediately after combining the wet and dry ingredients.
How to Make Vegan Pumpkin Pancakes
Step 1 — Mix the wet ingredients. Mix the soy milk and vinegar to make “vegan buttermilk.” After a few minutes, add in pumpkin purée, water, oil, sugar, vanilla, and pumpkin pie spices, whisking vigorously to emulsify.
Step 2 — Combine and rest. Whisk the dry ingredients in a large bowl, then gently fold in the wet mixture until just combined (small lumps are fine). Let the batter rest undisturbed for 5 minutes to hydrate.
Step 3 — Scoop and cook. Heat a lightly oiled skillet over medium to medium-low heat. Scoop 1/3-cup portions onto the griddle, cooking 2-3 minutes until bubbles pop and the edges look set.
Step 4 — Flip and serve. Gently flip and cook 1-2 minutes more until golden brown and springy. Serve immediately stacked with a dollop of whipped maple butter and pure maple syrup.
Sarah’s Tips for Pancake House Quality
- Rest the batter 5 minutes. It takes time for flour to absorb the liquid in the batter. As the flour hydrates, gluten forms a flexible network that is helps us achieve a stronger and more uniform rise. That quick 5 minute rest is also a great time to preheat your skillet.
- Keep tabs on your heat. Most pancake recipes specify to cook over medium-high heat, but in my experience this leads to scorched exteriors and undercooked middles. Use medium to medium-low heat to ensure perfectly golden brown pancakes.
- Spoon and level your flour. Don’t scoop your flour directly, or you’ll risk packing the cup too tight. This leads to a dry, dense pancake. “Aerate” your flour by gently spooning it into the cup and leveling it with a butter knife. This technique is always crucial, whether you’re making pancakes, vegan cinnamon rolls, or vegan banana bread.
Vegan Pumpkin Pancakes FAQs
No, you should not make this vegan pancake batter in advance. The chemical reaction between the vinegar, baking soda, and baking powder starts immediately upon mixing. If left in the refrigerator overnight, the trapped air pockets collapse, resulting in flat and gummy pancakes.
Gummy pancake centers happen when either too much pumpkin purée is added or the skillet temperature is set too high. Excess pumpkin overloads the batter with fiber and water, while excessive heat burns the bottom before the interior sets. Keep the heat at a steady medium-low.
You can use homemade purée, but it must be strained first. Fresh pumpkin contains far more moisture than canned purée. Strain it through a cheesecloth or a fine-mesh sieve for 30-45 minutes to reach the dense consistency of commercially canned pumpkin. You can also use your homemade purée in my Classic Vegan Pumpkin Pie!
Let pancakes cool completely on a wire rack to prevent steam from making them soggy. Store in an airtight container in the refrigerator for 3-4 days.
To freeze, lay them on a parchment-lined baking sheet for 45 minutes until solid, then transfer to a freezer bag with parchment squares between layers for up to 3 months. Reheat in the microwave in 20-30 second bursts, or use a toaster oven to restore crispy edges.
More Cozy Vegan Fall Recipes
- Vegan Pumpkin Bread
- Vegan Cinnamon Rolls
- Vegan Pumpkin Chocolate Chip Cookies
- Vegan Pumpkin Pie
- Vegan Pumpkin Coffee Cake
Did You Make This Recipe?
If you’ve made this recipe and loved it, please leave a 5-star rating and review below! Also, if you post a picture on Instagram and tag me @sarahsvegankitchen_, I’d love to see your work.
Fluffy Vegan Pumpkin Pancakes
Video
Equipment
- Large nonstick skillet or griddle
- whisk
- Measuring cup
- Hand mixer for the whipped butter
Ingredients
- 1 cup unsweetened plain soy milk
- 2 teaspoons apple cider vinegar
- 1/2 cup pumpkin purée check for 100% pumpkin; not pie filling
- 3/4 cup water
- 3 tablespoons vegetable oil or melted vegan butter
- 1 ½ teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour spooned and leveled — see notes
- 1/4 cup granulated sugar
- 2 ½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- vegetable oil one with high smoke point, e.g. sunflower, avocado, or refined coconut
Whipped Maple-Cinnamon Butter (optional)
- 1/2 cup vegan butter softened at room temperature
- 2 tablespoons pure maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 3/4 teaspoon kosher salt reduce to 1/2 tsp if using salted vegan butter
Instructions
- Make the Whipped Maple Butter (optional): Add all ingredients to a mixing bowl (1/2 cup vegan butter, 2 tablespoons pure maple syrup, 1/2 teaspoon cinnamon, 1/4 teaspoon vanilla extract, and 3/4 teaspoon kosher salt). Using an electric mixer, beat for 2-3 minutes until fluffy and well-combined. Scrape down bowl with a flexible rubber spatula as needed. Maple butter can be made ahead of time and stored in the fridge — just take it out about 20 minutes before serving so that it can soften again.
- Make vegan buttermilk: In a large bowl, whisk together 1 cup unsweetened plain soy milk milk with 2 teaspoons apple cider vinegar. Set aside to curdle.
- Mix dry ingredients: In the meantime, add 2 cups all-purpose flour to a mixing bowl along with 2 ½ teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisk together.
- Mix wet ingredients: To the curdled milk mixture add 1/2 cup pumpkin purée, 3/4 cup water, 3 tablespoons vegetable oil, 1 teaspoon vanilla extract, 1/4 cup granulated sugar, 1 ½ teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg. Whisk vigorously to emulsify.
- Mix the batter: Add the dry mixture into the wet mixture and whisk to form a batter. Don't over-mix. It's okay if there are some small lumps as long as there are no streaks of dry flour. Set the batter aside to rest for 5-10 minutes.
- Preheat skillet: While the batter rests, preheat a nonstick skillet or cast iron pan over medium heat.
- IMPORTANT: We want to make sure the pan is adequately preheated before we add oil. To check for readiness, flick a few drops of water onto the surface of the dry pan. We want the droplets to sizzle, dance around for a few seconds, and then evaporate. If the water doesn't sizzle immediately, it needs to preheat for longer. If the water forms beads immediately (Leidenfrost effect), it's actually little too hot for pancakes. Reduce the heat to medium-low.
- Cook pancakes: Once the pan is adequately preheated, brush on a thin layer of vegetable oil. Measure 1/3 cup of batter per pancake by scooping directly into the bowl. (Don't mix your batter again before scooping, as we want to preserve the air bubbles.) Cook pancakes on the first side for 2-3 minutes, or until bubbles rise to the top, the edges are set, and the bottoms are evenly golden brown. Flip and cook on the second side for another 1-2 minutes, until golden. Test for doneness by gently pressing the center of the pancake. It should spring back.
- Cook all pancakes: Repeat with remaining batter. I recommend wiping down the pan between batches with a paper towel to remove any burnt bits. Brush on a small amount of oil each time. Adjust heat as needed such that the pancakes are ready to flip at the 2-3 minute mark.
- Serve: Enjoy with a dollop of Whipped Maple Butter, or any of your other favorite toppings like vegan whipped cream or maple syrup.
Storage and Reheating
- Leftover pancakes can be stored in the fridge in an airtight container for 4-5 days. Allow pancakes to cool fully before transferring to a container, otherwise the condensation will make them soggy. Reheat in the microwave (in 20-30 second bursts until warm).
- Pancakes can be stored in the freezer for 2-3 months. I recommend freezing them first in a single layer on a parchment-lined baking sheet (just about 45 minutes). Then transfer them to a freezer-safe container. Separate them with parchment so they don't stick together. You can easily grab a few pancakes at a time and reheat them in the microwave directly from frozen. Heat in 20-30 second bursts until warm.
- Whipped maple butter can be stored in the refrigerator in a sealed container for about 2 weeks. It can also be frozen and kept for up to 3 months. Thaw in the fridge overnight before serving.
Notes
Nutrition
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.
Amazing! Perfect fall morning food.
These are the BEST pancakes I’ve EVERRRR had OMGGG. SOOO good Sarah, job well done! I added dark chocolate chunks to mine and chopped pecans on top. DO NOT SKIP the fancy whipped butter. Restaurant quality, fluffy, airy, scrumptious!!
These pumpkin pancakes are insanely good! Sarah has been working super hard on figuring out how to make the perfect fluffy vegan pancake and she finally did it. We hope you guys love them as much as us.